Dinner
Duck Breast & Parsley Mushrooms
Recipe by Ninja Kitchen
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- 2 tbsp balsamic vinegar
- 4 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp oil
- salt and pepper
- 1kg cleaned button mushrooms, the larger ones cut in half
- 2 garlic cloves, chopped
- 1 bunch of chopped parsley (100g)
- 2 duck breasts (350 - 400g each)
Utensils
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Step 1
In a bowl, combine the balsamic vinegar, soy sauce, cornstarch and oil with pepper. Place the mushrooms in the Zone 1 drawer, add the garlic, parsley and sauce and toss to coat the mushrooms.
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Step 2
Make 5 cuts in the skin of the duck breasts, without going all the way to the flesh. Season generously with salt and pepper. Insert the crisper plate in the Zone 2 drawer and place the duck breasts skin side up.
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Step 3
Insert the drawers into the unit. Select Zone 1, turn the dial to select ROAST, set the temperature to 180° C and the cooking time to 20 minutes. Select Zone 2, turn the dial to select ROAST, set the temperature to 210°C and the cooking time to 14 minutes. Select SYNC. Press the dial to begin cooking.
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Step 4
After 10 minutes, stir the mushrooms and 3 minutes later. Halfway through cooking the duck breasts, turn them flesh side up.
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Step 5
At the end of cooking, let the breasts rest for 5 minutes before cutting them into slices. Serving with the mushrooms and their juice.
